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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 63.7
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.8 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Ratatoulli calories by ingredient
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Number of Servings: 10


    2 tbsp olive oil
    2 cloves garlic, crushed and minced
    1 large onion, quartered and thinly sliced (8.3 oz)
    1 eggplant , cubed (23 oz)
    1 1/2 green bell peppers, coarsley chopped
    4 large tomatoes, coarsley chopped, (23 oz)
    3 to 4 zucchini, cut inoto 1/4 inch slices (17.9 oz)
    1 teaspoon dried leaf basil
    1/2 teaspoon dried leaf oregano
    1/4 teaspoon dried leaf thyme
    2 tablespoons chopped fresh parsley


In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft.
Serves 10

Number of Servings: 10

Recipe submitted by SparkPeople user LEZRAIN.

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